Reuben Sandwich Recipe

Assemble sandwiches

Lay out 4 slices of rye bread on a work surface. Spread about 1 tablespoon Dijon mustard evenly over each slice. Divide the Montreal smoked meat into four portions (about 3 oz each) and layer on top of the mustard on each slice. Distribute the mozzarella evenly (about 1 oz per sandwich) over the meat. If using warm sauerkraut (see warming step), spoon about 1/4 cup warmed sauerkraut onto each sandwich; otherwise use 1/4 cup drained sauerkraut per sandwich. Sprinkle about 1/4 cup crispy fried onions onto the sauerkraut. Season lightly with a pinch of freshly ground black pepper. Top each with remaining slice of rye to form 4 sandwiches.

Butter bread for grilling

Spread about 1 tablespoon softened butter on the outer face of each top and bottom slice (approximately 4 tbs butter total). This creates a golden crust when grilled.

Grill sandwiches

Heat a large skillet or griddle over medium heat. Add 1 teaspoon vegetable oil and swirl to coat (prevents butter burning). Place two sandwiches in the skillet, buttered side down. Press gently with a spatula or use a heavy pan to weight them. Cook 3–4 minutes until the underside is golden brown, then carefully flip and cook another 3–4 minutes until the second side is golden and the cheese is melted. If cheese is slow to melt, cover the pan with a lid for 30–60 seconds to trap heat. Remove sandwiches and keep warm; grill remaining two sandwiches the same way.

Slice each sandwich in half on the diagonal and serve immediately with pickles on the side if desired.

If you prefer warm sauerkraut, melt 1 tablespoon butter in a small skillet over medium heat. Add drained sauerkraut and sauté 1–2 minutes. Stir in 1 teaspoon apple cider vinegar and 1 teaspoon brown sugar. Cook another 1–2 minutes until flavors meld and excess moisture reduces, then remove from heat and drain briefly before portioning onto sandwiches.

If you want extra crispness, sprinkle a few additional crispy onions inside just before closing the sandwich and press well while grilling. Adjust Dijon to taste; for a tangier sandwich use up to 1.5 tbs Dijon per slice of bread. Serve hot for best texture and melted cheese.